14 February 2019 Garlic (Processing)

http://durgan.org/2019/February%202019/14%20February%202019%20Garlic/HTML/ 14 February 2019 Garlic
Seven bulbs of my stored garlic were processed for daily consumption. Maximum garlic benefits are achieved by ingesting garlic crushed and raw. To make ingesting tolerable I mix the daily plug of garlic with oat milk which effectively inhibits the burning sensation. Processing consists of removing the cloves from the bulb splitting with a table knife. Each clove is crushed with a conventional tortilla press and the skin is lifted off. The skinned garlic is then put through a Champion juice to crush. The pulp and juice is then mixed together, placed in a mold for freezing. One plug is ingested daily with my morning drink. Beneficial I don’t really know.

Posted in Uncategorized | Tagged , | Leave a comment

14 February 2019 Gruel

http://durgan.org/2019/February%202019/14%20February%202019%20Gruel/HTML/ 14 February 2019 Gruel
Made a batch of gruel, ingredients are; wheat,tempeh, nixtamalized corn,flax, almonds,sunflower seeds. Each ingredient is blended until fine with water. Poured in a double boiler and gently cooked for about two hours. Stored in plastic containers and frozen. A bowl is ingested daily for breakfast mixed with oat milk and often molasses is added.. This amount is about a months supply for one person. Ingredients are from bulk food store.

Posted in Uncategorized | Tagged | Leave a comment

12 February 2019 Lentils

http://durgan.org/2019/February%202019/12%20February%202019%20Lentils/HTML/
Experimenting with fermenting lentils. These were fermented at room temperature 20C. The lentils need be a bit soft. This batch was cooked in the pressure cooker for about 35 minutes. The starter was mixed and the lentils were placed in a colander. The air holes are necessary. The colander was placed in a large pot and set aside to ferment for about 48 hours at room temperature. Cooking to the right softness appears to be a variable. Two methods of cooking pressure cooker or boiling water. I have equal success by gently boiling for 40 minutes or pressure cooking at about 35 minutes. The beans should have their shape and be soft enough to crush with the fingers. Meaning not too mushy.

Posted in Uncategorized | Tagged | Leave a comment

4 February 2019 Yellow Lentils (Tempeh)

http://durgan.org/2019/February%202019/4%20February%202019%20Yellow%20Lentils_/HTML/ 4 February 2019 Yellow Lentils

Yellow dehulled lentils were purchased from a bulk store. The purpose was to determine if they could be made into lentil tempeh. Lentils 500 ml were washed, and cooked at a gentle boil for about 30 minutes to make soft. They were cooled to ambient about 20C and starter was added about 1/2 teaspoon. The molds were used so I simply placed the beans in a plastic colander and placed in the top of the double boiler. I expected no positive results and promptly forgot them. After about 48 hours and in need of the double boiler and upon removing the lid found a perfect tempeh in the colander.A real case of serendipity. Then fermenting temperature was ambient about 20C. This is a perfect method to make tempeh without extra equipment and is a high quality product.

Posted in Uncategorized | Tagged , | Leave a comment

1 February 2019 Dinner (Fried Tempeh Lentil)

http://durgan.org/2019/February%202019/1%20February%202019%20Dinner/HTML/ 1 February 2019 Dinner
Simple meal fried tempeh lentil, fried baked potato, an avocado.

Posted in Uncategorized | Tagged , | Leave a comment

31 January 2019 Tempeh Soy

http://durgan.org/2019/31%20January%202019%20Tempeh%20Soy/HTML/ 31 January 2019 Tempeh Soy
Five hundred ml of soy beans were turned into tempeh. Procedure is wash, boil for 15 minutes, remove hulls and split by rubbing about five times and draining off. Pressure cook about 45 minutes, remove and cool to room temperature 20C, add tempeh starter and mix well. Place in cotton lined molds. Place in fermenter for about 36 hours. Wrap in plastic wrap and store in refrigerator. The cooler refrigerator effectively stops further fermentation.

Posted in Uncategorized | Tagged , | Leave a comment

30 January 2019 Tempeh Lentil (Success)

http://durgan.org/2019/31%20January%202019%20Lentil%20Tempeh/HTML/ 31 January 2019 Lentil Tempeh

Five hundred ml, about a pound, of yellow dehulled split lentils purchased from bulk barn were made into tempeh. The lentils were washed, placed in the pressure cooker and cooked for 30 to 45 minutes at 15 PSI. This made a mush from the lentils. They were then cooled to 20C, room temperature, and tempeh starter was added and mixed well.The lentils were then placed in molds ad inserted in the fermenter set at 31C. Fermentation takes about 36 hours. This method is utilized, since the lentils do not soften enough for the starter to penetrate the beans if cooked whole and the product is not satisfactory. The end product is a most pleasant tempeh with little effort. Pictures depict the process.

Posted in Uncategorized | Tagged | Leave a comment

24 January 2019 Tempeh (Soy)

http://durgan.org/2019/24%20January%202019%20Tempeh/HTML/ 24 January 2019 Tempeh
One of three loaves was removed from the fermenter set at 31C after 24 hours. The soy beans were wrapped in a cotton cloth which is used again after microwaving to sterilize. The cloth gets stained heavily. I usually extend the fermenting period to 36 hours, but the tempeh is now ready for use. The metal molds are perfect for fermenting. Five hundred ml of beans are processed in a batch.

Posted in Uncategorized | Tagged , | Leave a comment

19 January 2019 Air Dancer (Garden)

http://durgan.org/2019/19January%202019%20Air%20Dancer/HTML/ 19 January 2019 Air Dancer
This balloon air dancer was purchased to make some movement around some fruit bushes and trees in an attempt to discourage birds and squirrels. It is basically a balloon with a fan under to keep air flowing.I will use when the fruit comes in season.

Posted in Uncategorized | Tagged , | Leave a comment

17 January 2019 Garlic (RAW)

http://durgan.org/2019/17%20January%202019%20Garlic/HTML/ 17 January 2019 Garlic
Raw crushed garlic is touted to be beneficial, so 8 bulbs of stored garden garlic was processed in cubes and frozen. One cube is ingested daily mixed with oat milk to kill the burning sensation. The process is remove the skins of the cloves by crushing using a tortilla press. The garlic was then put through a Champion juicer and the pulp and juice was mixed and placed in lightly greased container then frozen. Pictures depict the process.

Posted in Uncategorized | Tagged , | Leave a comment